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–+ servings

Oreo cookie ice cream

Chichi Uguru
Oreo cookie ice cream is our favorite type of cookies and cream ice cream second to our popular biscoff Ice cream
Prep Time 15 minutes
Cook Time 0 minutes
Freezing time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 518kcal

Equipment

  • Hand mixer or Stand mixer

Ingredients

  • 1 Cup Coarsely Crushed Oreo Cookies (about 12 to 15 cookies)
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 14 oz sweetened condensed milk
  • ⅛ teaspoon salt

Instructions

  • In the bowl of a stand mixer with a whisk attachment. whip the heavy whipping cream until stiff peaks form.
  • Add vanilla extract to sweetened condensed milk and mix. Next gently fold in the mix of sweetened condensed milk and vanilla extract into the whipped cream till well combined.
  • Add the crushed Oreo cookies (reserving about 2 spoons) to the mixture and gently fold them in.
  • Transfer the cookies and cream ice cream to a loaf pan, smoothen then sprinkle the reserved crushed Oreo cookies on top for extra crunch and flavor.
  • Cover the loaf pan/container with plastic wrap or an airtight lid.
  • Freeze for at least 6 hours or until firm.

Notes

  1. When you are ready to have your ice cream, let it sit at room temperature for 2 to 3 minute to become easily scoopable.
  2. Cold heavy cream whips up faster.

Nutrition

Nutrition Facts
Oreo cookie ice cream
Amount Per Serving
Calories 518 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 19g119%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 84mg28%
Sodium 220mg10%
Potassium 269mg8%
Carbohydrates 48g16%
Fiber 0.4g2%
Sugar 35g39%
Protein 7g14%
Vitamin A 1033IU21%
Vitamin C 2mg2%
Calcium 184mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.